SylbV01-00-00. pmd

Unit II:
Thermal processing, pH classification of foods, heat resistance of
microorganism; Heat resistance of enzymes in foods, Spoilage of
thermal processed food; Containers – canning, rigid tin plates
and cans, aluminium cans, glass containers – types; flexible
packaging materials, Composite can, specification, corrosion of
cans, heat penetration into containers and methods for
determination of process time.
Unit III:
Effects of low temperature on fresh commodities and prepared
product. Freezing preservation, freezing points of foods, slow and
quick freezing, Cryogenic freezing and frozen food storage. Drying
and dehydration, sun drying solar dehydration, mechanical drying
types of driers, osmotic dehydration.
Unit IV:
Food fermentation – alcoholic, acetic and lactic fermentation.
Pickling and curing; Effect of salt on food preservation, types of
salt cured products. Traditional and new products; chemical
preservation, SO2, benzoic acid, sorbic acid, antioxidants and
antibiotics, newer preservatives. Preservation by controlling water
activity – high sugar products, intermediate moisture food, food
concentration.
Unit V:
Food irradiation, principles, types and sources of radiation, mode
of action of ionizing radiation; radiation effect on food constituents
and regulation.
VII. Practical
• List and cost of equipment, utensils, and additives required for small scale
processing industry;
• Chemical analysis for nutritive value of fresh and processed fruits and vegetables;

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Restructured and Revised Syllabi of Post-graduate Programmes
Vol. 1
488
• Preparation and preservation of fruit based beverages and blended products from
fruits and vegetables;
• Evaluation of pectin grade; preparation and quality evaluation of fruit jam;
• Preparation of papain;
• Blanching and its effects on enzyme;
• Preparation of dehydrated vegetables;
• Study of different types of spoilages in fresh as well as processed horticultural
produce;
• Study of biochemical changes and enzymes associated with spoilage;
• Sensory evaluation of fresh and processed fruits and vegetables;
• Visit to processing units.